Pennsylvania Dutch Spring Tonic

Ham and Potatoes with Mustard Green Salad with Hot Bacon Dressing


2 lb ham or 4- 5 oz. ham steaks
4 packed cups chopped dandelion greens

4 slices bacon
1 onion chopped ¼ inch dice
1 /2 cup vinegar
1 /2 cup sugar
1 /2 cup water
Salt and Pepper
4 Boiled eggs Sliced

For thickeners
2 egg yolks

1 / 2 cup water
2 tablespoons flour or cornstarch
mix well.


  • Brown the bacon and render some bacon fat in a 12 inch skillet. Add the onions and pepper to your liking and sauté till tender.
  • Add the vinegar, sugar and water and bring to a simmer.
  • Thicken with the slurry and cook another minute. Turn the heat off and add the egg slices, and hold on the stove while finishing the rest of the dinner. 
  • Brown the ham steaks and make the mashed potatoes.
  • When ready to serve, put the dandelion greens in a large stainless bowl and pour the dressing over the greens. Fold in the dressing till the dandelion greens are coated.
  • Dish up the ham steaks and mashed potatoes and then divide the Dandelion green salad over the mashed potatoes.


Serve immediately